Provencal Beef Stew – Crock Pot and Slow Cooker

—–WALDINE VAN GEFFEN VGHC42A—– 1 1/4 pounds Beef stew meat

4 slices Bacon — 1″ pcs

1 Jar brown gravy — (18 ounces)

1 Can diced peeled tomatoes — (14 1/2 ounces) with

juice 1 teaspoon Dried thyme leaves

1/2 teaspoon Salt

1/4 teaspoon Pepper

1 pound Baby carrots

8 New red potatoes — quarter

2 small Onions — cut in eighths

1 Pk fresh whole mushrooms — (8 ounces)

In medium skillet over med-high heat, cook beef and bacon until beef is browned; drain. In 3-1/2 to 4 qt crockpot combine gravy, tomatoes, thyme, salt and pepper. Add beef, bacon and remaining ingredients; stir gently to combine. Cover; cook on LOW for 8 to 10 hours or until meat and veggies are tender. 360 cal; 10 gr fat; 25% fat. Source: Country Casseroles & One- Dish Meals, Pillsbury.